Romanian doughnuts

Today I have for you another recipe from my mum – donuts. Unfortunately I’m not well enough to stand up and cook because of my leg these days so my mum is doing most of the cooking. I’m just helping her at the moment.
Here is her recipe for donuts and believe me they are unbelievable yummy!

A big and deep frying pan
500 ml of vegetable oil for frying
Rolling pin
A round cutting shape(it can be a cup)

Preparation:

Sift all the flour in a big bowl.
Mix the fresh yeast with a bit of sugar until it becomes a paste. Add a couple of tablespoons of the warm milk , mix well and add on the top of the sifted flour.
Separately beat the 3 eggs well and after add the rest of the sugar and warm milk.
Add the ammoniac and the salt too and start to mix it well to form a dough.
Knead well and if you think it’s necessary add more flour.
When the dough is formed add the oil so you can start kneading. If you don’t add oil then the dough will stick to your hands. Take the dough and put it on the oiled table or surface to knead.
Knead the dough for about 15 minutes.
Put the dough in the bowl you mixed all the ingredients , cover it with a kitchen towel and leave it to raise until it doubles the volume.
After the dough raised then you can start preparing the actual donuts.
From the big bowl of dough just break little pieces enough to make a ball as big as your hand and then put it on the oiled surface. Using a rolling pin start spreading the dough so that you make a 0.5 cm sheet. Cut round circles and place them on the oiled working surface to raise again.

In the meantime put the pan with oil on the hob and heat up. It needs to be really really hot.
Take the donuts one by one and add to the heated oil and fry until they are golden-brown on all sides. When done take them out and put them on a kitchen towel to drain the oil out.
Repeat the process above until you finish the dough.
Sprinkle the donuts with powdered sugar and then you can enjoy eating them hot, warm or cold.

I think is a typo. I saw 500 g of fresh yeast. You ment 50g, right?
It looks delicious, i will make some right now. Does it make a difference if the ingredients are straight from the fridge? I am thinking to let them get to room temperature first. Thanks for the recipe! 🙂